For the sauce, combine all ingredients together and keep in the fridge until ready to use.

For the Schnitzel, pound pork steaks with a meat mallet until thin. Combine flour and caraway seeds together onto a plate. Now to crumb, firstly dip the steaks into the flour mixture, then the egg followed by the breadcrumbs.

Heat enough oil in a frying pan to shallow fry. Fry schnitzel on each side for 2 minutes or until golden brown. Remove from the oil and drain on some paper toweling.

To assemble the burger, place a dollop of sauce Gribiche on both side of the toasted burger bun. Followed by cabbage, sliced apple, bacon (optional) and Gruyere cheese. Sandwich together and serve.